Caramel Apple Bread Pudding - Diabetic Friendly - cooking recipe

Ingredients

Bread Pudding
1/4 cup Splenda sugar substitute
1 teaspoon cinnamon
2 cups low-fat milk
1 cup egg substitute (equals 4 regular eggs)
1 tablespoon brown sugar
1 1/2 teaspoons vanilla extract
8 slices whole wheat bread (toasted and sliced corner to corner)
2 large apples (cored and diced)
sugar-free caramel topping

Preparation

Heat oven to 375 degrees. Mix the sugar and cinnamon together. In a separate bowl whisk the milk, egg substitute, brown sugar, and vanilla. Arrange one half of the toasted bread in the bottom of a baking dish then sprinkle with half of the cinnamon & sugar mixture and half of the diced apples. Repeat with a second layer. Pour the milk mixture over top. Bake 40 - 50 minutes or until knife comes out clean. Serve warm, drizzling caramel topping over top of each serving.